Add a Lemon Linguine Side Dish to Dinner Tonight

Let me introduce you to lemon linguine, one of my new favorite side-dishes. This creamy, lemony pasta pairs perfectly with roast chicken or pork. It’s also a great light meal on it’s own. The best part? Just how easy it is to throw together!

The key ingredient? Greek yogurt! It gives this pasta a delicious creamy tang. You could also use sour cream, if you prefer. It might appear the sauce breaks after you mix together the Greek yogurt and lemon juice, but just keep on mixing— it will be fine and taste absolutely delicious. I promise this pasta tastes nothing liked mixing lemon yogurt and noodles together. It is something that you want to eat right after making, though.

Don’t skimp on the Parmesan cheese here! It makes all the difference.

Lemon Linguine

This lemon linguine recipe is a creamy, lemony pasta side dish that pairs perfectly with roast chicken or pork. Food blogger Jenna Weber explains what her secret ingredient is for this dish in a full post on the Fresh Tastes blog.

Ingredients

8 oz dry linguine pasta

2 tablespoons butter

juice of half a lemon

2 tsp fresh lemon zest

8 oz Greek yogurt (or sour cream)

¼ tsp salt

½ cup freshly grated Parmesan cheese

¼ tsp red pepper flakes (a dash)

minced fresh parsley for serving

fresh cracked pepper for serving

Directions

Cook the pasta in boiling salted water according to package directions. Drain and set aside.

Melt the butter in a large skillet. Add the lemon juice, zest, salt and red pepper flakes and mix.

Take the skillet off the heat and slowly add the yogurt (or sour cream). The sauce will appear to break---don’t worry! Immediately add the linguine, Parmesan cheese and pepper. Toss well.

Serve pasta immediately with minced parsley on top.

Yield: 4 servings

Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.

I just watched the show and they used 2 cups persimmons per recipe! This recipe says 3 cups persimmon. That maybe the problem. In the show they messed up the recipe and put 4 cups persimmon in and had to double the whole recipe because they had doubled the persimmon quantity, so that means 2 cups.